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Home-Style Chila

I was recently treated to a lovely cookbook entitled Sukham Ayu by Jigyasa Giri and Pratibha Jain. What a treasure and an abundance of recipes for vegans too. Oil can be used instead of the cow's ghee that is often called for in many of the dishes. Though I am an ovo-lacto vegetarian, I do enjoy the cleansing feeling of a vegan meal from time to time. This cookbook is full of information about vegetarian Ayurvedic recipes, principles and guidelines and is adorned with gorgeous photographs that tantalize your taste buds and illustrate ideal presentations. Ultimately, it is the blend of flavors and seamless offerings that makes this a must for Indian cuisine enthusiasts.

An excellent resource for those who want to maintain optimal health to suit their body types and conditions and perfectly suited for home cooks. Moderation is the key to health and here you will find healthy sweets, dal soups, vegetable dishes, delicious breads, rice side dishes, nourishing snacks and chutneys, salads and beverages to go along with your meals. The recipes are innovative and creative and easy to prepare. Along with extensive information about an vegetarian Ayurvedic diet, most of the recipes are accompanied by helpful hints and advice, along with suggestions for substitutions and additions. I will have much more to say about this cookbook as I explore it in the next little while. I am looking forward to learning more about Ayurvedic philosophy and this is just the book for curious minds such as mine who care about proper eating and balance.

The first recipe that caught my attention were these Basic Home-Style Chila, which are very similar to dosa popular in South India. Often served for breakfast, but also as a snack and a very good accompaniment to dinner along with some homemade chutney and a salad and a bed of rice. We are also told these pancakes help those recuperating from an illness.

"We gather mere stones and call them gems, whereas the real gems of life are water, food and words of wisdom" — Rig Veda

Thanks so much for the authors for sending me a complimentary copy of this award winning book.

Wash the split mung beans and rice in a strainer. Place in a bowl, cover with several inches of fresh water, and let stand for at least 4 hours at room temperature. Drain and add to a food processor blender along with the ginger, asafoetida, coriander or parsley, salt, fenugreek leaves, chilies and cayenne. Process to a smooth batter, adding a little water or necessary, until the batter is thick but of a pouring consistency.

Heat a non-stick pan over medium heat and brush with some ghee, butter or oil. When hot, ladle some of the batter on to the pan, taking care to spread it out as thin as possible with the bottom of the ladle so that it forms a pancake about 6 - 7 inches in diameter.

Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two, and flip again and cook for another minute.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.